Taste, Free Fatty Acids and Fatty Acids Content in Goat Milk

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Abstract
A study of the goats in the University herd revealed a positive correlation of taste and free fatty acids with the content of myristic and palmitic acids in the milk. The feeding of saturated fats to the goats greatly increased the saturated fat and total fat content in milk, but did not strengthen the goat milk taste. Blood serum fat components were moderately affected. Cholesterol fed at a rate of 2 g a day did not alter the composition of either blood or milk. This serum magnesium level decreased as a result of palmitic acid supplementation.